84. To Boil Half a Leg of Mutton
When you do not require a large joint, the
leg may be cut in halves. To retain the gravy,
make a paste of flour and water, and cover the
cut end ; or a suet crust may be used and served
with the joint. Tie in a cloth so as to secure
the crust. Put in cold water, with a little salt
and an onion pierced with a clove. The carrots
and turnips✪ To Boil Half a Leg of Mutton may be cooked separately, ac-
cording to taste. Be careful not to boil, but
simmer gently for about three hours.
v 85. Shoulder of Mutton
H; The favourite way of cooking a shoulder of
mutton is to bake it with surrounding potatoes.
Put some dripping over the joint, and a dust-
ing of flour. When the dripping has melted,
introduce the potatoes — if they are very large
cut them in halves, — and cook in a moderate
oven. Onion sauce should always be served
PLAIN COOKING 45
with this joint, and mashed turnips✪ Shoulder of Mutton make an
agreeable accompaniment.
86. Breast of Mutton
Breast of mutton may be treated in many
ways. For instance, it may be boned and
stuffed with sage and onion. Use old onions,
not Spanish, and do not cook them first, but
chop them raw, for they retain so much more
flavour. The sage must be scalded before
chopping — always avoid too much sage, for it
tends to make stuffing bitter. A little bread-
crumb, pepper, and salt is needed, also an egg✪ Breast of Mutton
to mix it. Place the stuffing in the joint,
then well secure with string, and bake gently
till well cooked. Carve in slices as you
would a roly-poly pudding.
87. Boned Loin of Mutton
This dish will be found a change from the
ordinary baked or roasted loin of mutton.
You must get your butcher to bone the joint
for you. Then place in it some thoroughly
good forcemeat. The bones will make a
good gravy to serve around the dish.
88. Roast Leg of Lamb
Let the joint cook very slowly at first, as
46
PLAIN COOKING
lamb needs more cooking. Well baste, and
when nearly done, put nearer the fire and
brown up. Allow at least half an hour to the
pound, and serve with mint sauce. A salad of
lettuce or cucumber is a great acquisition.
89. Roast Pore Quarter of Lamb
Cook very slowly until the meat is tho-
roughly well done, basting the while, and well
brown before serving. A piece of butter,
lemon, and cayenne pepper should be taken to
table with this dish to place between the
shoulder and the ribs when the shoulder is cut
off. Should you not be a very expert carver,
it is better to have the shoulder cut off before
it reaches table. Serve with mint sauce.
90. Roast Veal
Fillet of veal is usually selected for roasting,
but the breast and shoulder make a very
delicious dish. Introduce some forcemeat✪ Boned Loin of Mutton ;
and also make some forcemeat balls to serve
round. Well baste, and cook very gently
until nearly done ; then brown up. Veal
should be well cooked, or it is unwholesome.
Boiled or grilled bacon or pickled pork should
always accompany this dish. Garnish with
lemon.
PLAIN COOKING
47
91. Gravy for Veal
Make a white sauce, and after the dripping
is poured off the pan, boil it up with the gravy,
dusting in some pepper✪ Gravy for Veal and salt.
92. Boiled Knuckle of Veal ✪ Boiled Knuckle of Veal
Page 12 · 8 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
84. To Boil Half a Leg of Mutton When you do not require a large joint, the leg may be cut in halves. To retain the gravy, make a paste of flour and water, and cover the cut end ; or a suet crust may be used and served with the joint. Tie in a cloth so as to secure the crust. Put in cold water, with a little salt and an onion pierced with a clove. The carrots and turnips may be cooked separately, according to taste. Be careful not to boil, but simmer gently for about three hours.
85. Shoulder of Mutton
H; The favourite way of cooking a shoulder of mutton is to bake it with surrounding potatoes. Put some dripping over the joint, and a dusting of flour. When the dripping has melted, introduce the potatoes — if they are very large cut them in halves, — and cook in a moderate oven. Onion sauce should always be served
with this joint, and mashed turnips make an agreeable accompaniment.
86. Breast of Mutton
Breast of mutton may be treated in many ways. For instance, it may be boned and stuffed with sage and onion. Use old onions, not Spanish, and do not cook them first, but chop them raw, for they retain so much more flavour. The sage must be scalded before chopping — always avoid too much sage, for it tends to make stuffing bitter. A little breadcrumb, pepper, and salt is needed, also an egg to mix it. Place the stuffing in the joint, then well secure with string, and bake gently till well cooked. Carve in slices as you would a roly-poly pudding.
87. Boned Loin of Mutton This dish will be found a change from the ordinary baked or roasted loin of mutton. You must get your butcher to bone the joint for you. Then place in it some thoroughly good forcemeat. The bones will make a good gravy to serve around the dish.
88. Roast Leg of Lamb Let the joint cook very slowly at first, as
lamb needs more cooking. Well baste, and when nearly done, put nearer the fire and brown up. Allow at least half an hour to the pound, and serve with mint sauce. A salad of lettuce or cucumber is a great acquisition.
89. Roast Fore Quarter of Lamb
Cook very slowly until the meat is thoroughly well done, basting the while, and well brown before serving. A piece of butter, lemon, and cayenne pepper should be taken to table with this dish to place between the shoulder and the ribs when the shoulder is cut off. Should you not be a very expert carver, it is better to have the shoulder cut off before it reaches table. Serve with mint sauce.
90. Roast Veal
Fillet of veal is usually selected for roasting, but the breast and shoulder make a very delicious dish. Introduce some forcemeat ; and also make some forcemeat balls to serve round. Well baste, and cook very gently until nearly done ; then brown up. Veal should be well cooked, or it is unwholesome. Boiled or grilled bacon or pickled pork should always accompany this dish. Garnish with lemon.
91. Gravy for Veal
Make a white sauce, and after the dripping is poured off the pan, boil it up with the gravy, dusting in some pepper and salt.
92. Boiled Knuckle of Veal
Records on this page
To Boil Half a Leg of MuttonShoulder of MuttonBreast of MuttonBoned Loin of MuttonRoast Leg of LambRoast VealGravy for VealBoiled Knuckle of Veal